Chocolate Chip Pumpkin Bread.

I’ll give one thing to the Midwest—fall’s a pretty good thing. You know, the piles of red-gold leaves, everything changing colors and shifting towards warm, earthy tones, that clear, crisp fall air. It’s really all true, these things you hear. Now, I’m not admitting to a total conversion, but, but, if for some reason—say college—you have to give up virtually year-round sunshine with a couple weeks of below fifties rain and sprinkling, fall is a good way to go. Unfortunately, seasons don’t last, changing and all as they do. At least it’s a nice preface to winter, and sort of ease-in and trade-off. Yes, you can have the colors and the clear, bright air, but you also have to take snow and sub-zero temperatures. And wind chill.

But hey, hey. People wax poetic about this stuff, so I figured I might as well take advantage while there are crunchy, crisp leaves with the golds and reds and oranges and yellows, since they’re just lying around.